Lactic acid bacteria, (LAB) the work-horses of lacto-fermented foods, have very complex nutritional needs, including the need for minerals.
“…investigations have shown that potassium is required for growth of Streptococcus faecalis, and Lactobacillus casei, while magnesium and manganese are essential for growth of Lactobacillus plantarum and is Lactobacillus casein, and various other lactic acid bacteria.” Orla-Jensen, S., K. Danske Vidensk. Selak., Biol. Skrifter, 2, No. 3, 1943
Minerals increase the strength and power of the LAB. And one of the best, most traditional, time-honored sources of minerals has always been salt – ocean brine or rock salt.
|by Kathleen in Tips | Permalink|
Did you know...
Sauerkraut-making requires the bacteria Leuconostoc mesenteroides and Lactobacillus brevis to ferment sugars that provide a variety of such organic products as lactic acid, acetic acid, ethanol, and mannitol. These bacteria are known as ‘heterofermentative’ bacteria. Later a ‘homofermentative’ bacteria, Lactobacillus plantarum takes over, producing only lactic acid.
—Cabbage + Microbes = Sauerkraut
I have used the Pickle-It jars for a while now and they are wonderful! The fermentation is very predictable and clean, no batches go bad or wrong. Anybody who ferments food at home knows that sometimes a batch can go bad without any particular reason. The Pickle-It jars seem to eliminate that eventuality completely. Thank you for developing this wonderful product!
—Dr. Natasha Campbell, GAPS DIET